Cauliflower Tomato Kuruma

#CauliflowerTomatoKurma : #Cauliflower is a low calorie food and rich in Vitamin C and B6. Cauliflower contains sulforaphane which researchers believe eliminating cancer stem cells.
#Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamine C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be benficial to human health.
Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates, Carotenoids, Indole-3-carbinol, a chemical that enhances DNA repair, and acts as estrogen antagonist, slowing the growth of cancer cells.
Boiling reduces the levels of these compounds, with losses of 20 - 30% after 5 minutes, 40 - 50 % after ten minutes, and 75% after 30 minutes, However other preparation methods such as steaming, microwaving, and stir frying have no significant effect on the compounds.

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

 Source : http://en.wikipedia.org/wiki/Cauliflower

Here let us see a kurma prepared with other vegetables and tomato.

Ingredients :

1/2 cup                              Cauliflower chopped

1/4 cup                              Carrot chopped [ optional ]

1/8 cup                              Capsicum chopped [ optional ]

1                                        Potato Boiled [ optional ]

3/4 Tsp                              Salt

1/4 cup                              Coriander leaves chopped

For Masala :

4 Tsp                                Coconut scrap

1                                       Green chilly [ adjust ]

1                                       Red chilly [ optional to make it more spicy ]

1/2 Tsp                             Khuskhus

1/2 Tsp                             Cumin seeds

1/4 Tsp                             Coriander seeds [ dhaniya ]

5 cloves                             Garlic

1                                       Onion small size

2 or 3                                Cashew nuts

2                                       Tomato of medium size

1                                       Cardamom [ optional ]

2                                       Cloves [ optional ]

1/2 inch long                      Cinnamon stick [ optional ]

Method :

Grind all the ingredients for masala into a fine paste using a 

mixie/blender. Keep aside.

Take all the vegetables in a pressure cooker.

Add 1/2 cup of water and 1/4 Tsp salt.

Pressure cook for a whistle.

Open immediately by keeping the cooker under a tap or pouring 

water over the cooker lid.

Now heat the cooker with vegetables over a medium flame.

Add the prepared masala and salt.

Mix well and allow to simmer until the masala blends well with 

vegetable and its raw smell goes off.

Finally add coriander leaves just before turning off the stove.

Transfer into a serving bowl.

Excellent side dish for poori or chappathi

Goes well with soft dosai and Pulav also.




You may like to try other Kurma varieties :

Indian cheese [ Paneer ]

vegetable kurma

potato kurma

bhindi masala curry

karamani [ cowpea ] curry

For other variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Varieties

Cauliflower Mushroom Pepper Gravy

#CauliflowerMushroomPepperGravy : Taking #cauliflower at least one serving per day will give us all necessary nutrients to the body. It has Vitamin C, B and K and minerals like phosphorous, magnesium, potassium and manganese.

Mushrooms are low calorie cholesterol free food. It contains an anti oxidant called Ergothioneine which boosts our body immune system. Moreover Selenium is found in large quantities in mushrooms which improves bone strength and also beneficial to teeth, hair and nails.
To know more on its medicinal benefits, read on
http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html

We have been using black pepper in our food since time immemorial for its spiciness and curative properties.
Here I used all these three ingredients to make a gravy without frying, adding any oil and cooked quickly to retain its nutrients.
Here comes the method.

Ingredients :
1 cup                                Cauliflower chopped
6 - 7                                 Mushroom, wash, pat dry & keep aside
1 small size                        Carrot, chop into 1/2 pieces [ optional ]
1/4 Tsp                             Salt
small quantity of coriander leaves.

Ingredients for Masala :
1/4 cup                              Coconut scrap
2                                       Green chilly
1 Tsp                                Black Pepper
4 cloves                             Garlic
1 Tsp                                 Cumin
1/2 Tsp                              Fennel
1/4 Tsp                              Coriander seeds [ optional ]
1/2 Tsp                              Khus khus [ poppy seeds ]
3                                        Cashew nuts
1/2 Tsp                              Salt
1 small size                        Onion

Take all these ingredients except onion and grind without adding water.
Then add 1/8 cup of water and grind into a smooth paste.
Now add onion and run for few seconds only.
Transfer into a bowl and keep aside.


To Temper :
1/2 Tsp                                       Cumin
1/2 Tsp                                       Oil

Method :
Take cauliflower and carrot in a pressure cooker.
Add 1/2 cup of water and 1/4 Tsp of salt.
Pressure cook for a whistle and release the steam immediately.
Open the lid.

Now chop mushroom nicely and add into the cooker.
Add the ground masala and 3/4 cup of water.

Turn on the stove and bring it to boil.
When it starts boiling reduce the flame to SIM position.

Let it simmer until the mushrooms become soft and the gravy becomes thick.

Transfer into a serving bowl.
Garnish with coriander leaves.
Temper 1/2 Tsp of cumin and transfer over the prepared gravy.

Tasty spicy cauliflower mushroom pepper gravy is ready.
This is an excellent side dish for poori, chappathy, roti and neerdosai.






Other recipes you might like to try

bhini masala curry

vegetable kurma

cauliflower tomato kurma

potato kurma

karamani [ cowpea ] curry

To try variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Recipes

Capsicum Mushroom Khuskhus Gravy

#CapsicumMushroomKhuskhusGravy : I generally use #capsicum in the preparation of semiya upma, rava upma, pulav and some time in stir fry and curries along with other vegetables.Capsicum has a distinct flavour and taste. So this time I made a gravy for pulav adding coconut khuskhus masala.

Ingredients :
1                                            Capsicum, cut into 1/2 inch equal size pieces
4 or 5                                     Mushrooms
1                                            Onion, Chop nicely
1 Tsp                                      Carrot, chop nicely
For Masala :
3 Tsp                                    Coconut scrap
3                                          Cashew nuts
2                                          Green chilly
10                                        Black pepper
1 Tsp                                   Khuskhus
1 Tsp                                   Cumin
3 cloves                                Garlic

2 Tsp                                    Oil
small quantity of Coriander leaves to garnish.

Method :
Grind the given ingredients into a smooth paste adding enough water.

Keep a kadai with oil over a slow flame.
Saute onion for 2 minutes and then add capsicum and carrot.
Saute for two minutes and put pieces of mushroom.
Saute until it becomes soft.
Add prepared masala and enough salt.

Allow to simmer until all ingredients combine together and reaches gravy consistency.
Turn off the stove.
Transfer into a serving bowl.
Garnish with coriander leaves.

This is an excellent side dish for poori, chappathy,


roti and neerdosai.





Other recipes you might like to try

mushroom soup

mushroom palak soup

mushroom tomato..

Cauliflower mushroom

Fatafat Channa Masala

bhini masala curry

vegetable kurma

cauliflower tomato kurma

potato kurma

karamani [ cowpea ] curry

To try variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Recipes

Bajji Green Chilly Gravy

#BajjiGreenChillyGravy : Milagai bajji [ green chilly bajji ] is famous snack available at road side tea shops in Chennai and especially in Marina beach, Chennai, TN, India. The green chilly used for bajji is pale green in color, bigger than regular green chilly and not very spicy. Here in Raipur this bajji chilly is in green color and bigger than regular green chilly. But its not spicy at all. I made bajji using this chilly and lot more were lying in the fridge. So I tried a gravy using it for poori. Let us see the preparation.

Ingredients : 
10 to 12                              Green Bajji Chilly
1/8 cup                                Channa [ Chick pea ] soaked ( optional )
1                                         Onion chopped
1                                         Tomato chopped
1Tbsp                                 Manathakkali [ Black nightshade ] ( optional )
1 Tsp                                 Salt

To grind :
3 Tsp                                   Coconut scrap
1 Tsp                                   Cumin
1/2 Tsp                                Khuskhus
2 or 3                                  Green chilly
1/4 cup                                Coriander leaves
1 small size                          Onion
2 cloves                               Garlic

Method :
Grind the given ingredients into a nice paste and keep aside.
Cut the bajji chilly lengthwise but do not split into two.
Pressure cook channa for a whistle and keep aside.
Keep a kadai with a tsp of oil over a slow flame.
Splutter cumin and then add onion.
Saute for 2 minutes and then add tomato.
Saute for 2 to 3 minutes and then add bajji chilly, channa and manathakkali.

Saute for a minute, add 1/2 cup of water and close with a lid.
When the chilly cooked soft, add the prepared masala.

Add salt and allow to simmer for 7 to 10 minutes or until all blend together.

Transfer into a serving bowl and garnish with coriander leaves.
This is an excellent side dish for poori, chappathi and also to fried rice and briyani.

Note :
The gravy is green in color as the masala is prepared with coriander leaves. You can avoid using coriander leaves.
It is not necessary to prepare with chick pea only. It can be replaces with vegetables or green peas also.



You might like to try

Indian cheese [ Paneer ]

cauliflower tomato kurma

potato[urulaikizhangu]  kurma

bhindi masala curry

karamani [ cowpea ] curry

Ideas for breakfast and dinner

Tiffin Recipes

Other interesting dishes

Recipe Index

Urulaikizhangu Kuruma - Potato Kuruma

#Kuruma [ or #Kurma ] is a very good side dish for chappathy, poori, biriyani, and pulav.
This kuruma is white in color mainly because of coconut masala with green chillies.
Only green chillies are used to give spicy taste to the kuruma.
To make it more spicy add enough chillies while grinding masala itself.
The aroma of cumin seeds and green chilly give it a distinct taste.

Ingredients :

Potato                                   : 3 medium size
Onion sliced                           : 1 small size

oil                                          : 1/2 tsp

For masala :

Coconut                                  : 4 tsp
Green chilly                             : 2 ( adjust )
Cumin seeds                            : 1 tsp
Coriander seeds                       : 1/4 tsp
Cashew nuts                             : 3
Cardamom                                : 2
Clove                                        : 2
Khus khus                                 : 1/2 tsp
Onion sliced                               : 1 small size
                         OR
Small onion                                : 7
Garlic                                        : 2 cloves

For tempering :
Cumin seeds                              : 1/2 tsp

For garnishing :
Coriander leaves chopped         : 3 tsp

Method :
Wash potato thoroughly and halve each potato.

Add 1/2 cup of water and salt in a pressure cooker.
Place potato pieces in cooker and boil for 3 whistles.
Take out the potatoes when the steam has completely come down.
Now peel off the skin and keep aside.
Grind above given ingredients for masala into a smooth paste.
Keep aside.
keep a kadai on slow flame and add oil.
Splutter cumin seeds and then add sliced onions.
Saute for few seconds till onions turn pink.
Break potato into pieces by hand and add.
Stir well with a ladle for few seconds.
Add masala and salt.
Stir for few seconds and add 11/2 cup of water.
Let it simmer for 10 minutes till the raw smell goes off and all blend together.


Transfer into a serving bowl.
Garnish with coriander leaves.

This kuruma is too good with poori and also goes well with Idly and Dosai.

It can also be served with biriyani and pulav.



Other side dish recipes you might like to try

Indian cheese [ Paneer ]

vegetable kurma

cauliflower tomato kurma

bhindi masala curry

karamani [ cowpea ] curry

For other variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Varieties